Cumin – make it pop with flavour
The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!
The work-horse of spices – earthy, warming, smelling of toasted nuts and roasted coffee beans. I have it on great authority that it is pronounced ‘come in’ (not q-min), though I usually forget that!
Barley has become one of my favourite comfort foods, not just cooked in soup, but added to a stew, threaded through a roasted vegetable salad or steamed in a pilaf.
Last Friday’s amazing effort – the Ladies Lunch, a fundraiser for Totara Hospice South Auckland– was a huge success, raising more than $20,000.00 (they’re still counting). It was a pleasure to be involved. I met Will! Will Martin! He’s so lovely. He may look like he’s about 18 but he’s got a huge international career…
Tomatoes – baked until bursting with their own sweet juices.
You can get all fancy and give the potatoes a quick toss in the pan, and with a bit of luck they’ll all end up back in the pan. Otherwise, follow the 2-second rule, or whistle in the dog.
Here’s a quickie for midweek. Team these peppers with a grain salad and leafy greens for a healthy meal.
Undeniably cute, quails’ eggs are good to eat, too!
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